scholarly journals Physical Characteristics and Sensory Evaluation of Cooked Pectoralis superficialis from Broiler Carcasses Chilled in Water or Brine Solutions Under Commercial Time and Temperature Conditions

1985 ◽  
Vol 64 (4) ◽  
pp. 664-668 ◽  
Author(s):  
M.G. DUKES ◽  
D.M. JANKY
Keyword(s):  
Sensory Evaluation ◽  
Physical Characteristics ◽  
Temperature Conditions

scholarly journals Studies on the Performance of Different Genotypes of Cauliflower Grown in Plains and Higher Altitude of Kerala

2013 ◽  
Vol 6 ◽  
pp. 25-32
Author(s):  
K. Elavarasan ◽  
P.B. Pushpalatha ◽  
P. Jocob John ◽  
K.B. Sheela ◽  
C. Narayanankutty
Keyword(s):  
Sensory Evaluation ◽  
Evaluation Studies ◽  
Physical Characteristics ◽  
Superior Performance ◽  
Climatic Zones ◽  
Yield Attributes ◽  
Hilly Region ◽  
Sensory Qualities ◽  
Harvest Maturity

Cauliflower is grown in all the agro climatic zones of India, accounting for an area of 3.9 lakh hectares with production of 73.4 lakh tones. Hence, studies are to be undertaken to identify genotype and analyze the physical characteristics among the cultivated genotypes (Namdhari Seeds 60 N, Namdhari Seeds 133, Pusa Meghna and Basant) grown under hills and plains of Kerala, India. In this study, significant differences were observed in yield of cauliflower which ranged from 21 – 26.4 kg /16 m2 in hills and 0.78 – 1.43 kg /16 m2 in plains. Among the cauliflower genotypes, NS 133 was found to be the best for hilly region in early yield and yield attributes. The cauliflower genotype NS 133 exhibited better performance in hills in terms of high curd yield (26.4 Kg /16 m2), curd weight (800 g) and curd height (13.93 cm). In general, harvest maturity was delayed by 39 – 45 days in the plains as compared to higher altitudes. The cauliflower genotypes which exhibited superior performance in hills and plains were selected for further sensory evaluation studies. In this study cauliflower genotype NS 60N recorded superior organoleptic qualities when grown in plains than hilly region. However in the case of genotype NS 133, the differences in sensory qualities between produce from hills and plains were not significant.

scholarly journals Effect of Soaking, Cooking, Germination and Fermentation Processing on Physical Properties and Sensory Evaluation of Sorghum Biscuits

2015 ◽  
Vol 7 (1) ◽  
pp. 129-135 ◽  
Author(s):  
Abd El-Moneim M. R. AFIFY ◽  
Hossam Saad EL-BELTAGI ◽  
Samiha M. ABD EL-SALAM ◽  
Azza A. OMRAN
Keyword(s):  
Physical Properties ◽  
Sensory Evaluation ◽  
Kernel Weight ◽  
Physical Characteristics ◽  
Water Holding Capacity ◽  
Acceptable Quality ◽  
Water Holding

Three white sorghum varieties (named ‘Dorado’,‘Shandaweel-6’ and ‘Giza-15’) were investigated for grain characteristics and processed whole meal flour (via soaking, cooked, germinated and fermented sorghum). ‘Giza-15’ variety was the highest one in 1,000 kernel weight and hectolitre, followed by ‘Dorado’ and ‘Shandaweel-6’ that were significant lower. Sorghum varieties were non-significant different in L scales. ‘Giza-15’ was the highest variety in a and b scales. Sorghum varieties were significant different in c scales and non-significant different in h scales. Shandaweel-6 recorded the highest value in water holding capacity (WHC).‘Giza-15’recorded the highest variety in oil holding capacity (OHC). The most significant increase in WHO was after fermentation treatment, followed by cooking treatment. Regarding OHC, the most significant increase was after germination treatment. Biscuits prepared from 50% whole meal flour of raw, soaked, cooked, germinated and fermented sorghum were evaluated for sensory and physical characteristics. The sensory results showed that 50% sorghum whole meal flour could be incorporated to prepare acceptable quality biscuits. The diameter of sorghum biscuits increased, while the diameter of wheat biscuits decreased. Hardness of sorghum biscuits was significant decreased in all treatments compared with wheat biscuits. Hardness of germinated sorghum biscuits was close to wheat biscuits values.

scholarly journals Sensory Evaluation of Sidestream Odor using Transfer Testing Methodology

1987 ◽  
Vol 14 (1) ◽  
pp. 53-59
Author(s):  
LH Gains ◽  
RS Marmor
Keyword(s):  
Sensory Evaluation ◽  
Confidence Level ◽  
Mineral Oil ◽  
Physical Characteristics ◽  
Just Noticeable Difference ◽  
Testing Methodology ◽  
Sidestream Smoke ◽  
Test Odor ◽  
Transfer Testing ◽  
Effective Transfer

AbstractCigarettes with closely matched physical characteristics were subjected to static burns inside a modified bell-jar apparatus in order to investigate the effects of variations in cigarette construction and composition on the odor of sidestream smoke. Cambridge filter pads moistened with mineral oil and suspended inside the bell-jars were highly effective transfer materials which captured the sidestream smoke odors. Triangle-test odor evaluations of the exposed Cambridge pads established significant differences at the 95 % confidence level between sidestream odors from cigarettes made with 100 % Burley, flue-cured, or Oriental tabacco. Differences were also found between sidestream odors from tobacco grades within a single tobacco type and between equal blends of two tobacco types. Consistent with studies of sidestream menthol delivery and menthol levels needed to detect a just noticeable difference, no significant sidestream odor differences were found between menthol and non-menthol versions of the same cigarette.

Sensory Evaluation and Physical Characteristics of Chocolate Using Goat`s Milk

2006 ◽  
Vol 1 (2) ◽  
pp. 146-154 ◽  
Author(s):  
Nazaruddin Ramli . ◽  
Nur Zamzarina A. Zaw . ◽  
Zalifah Mohd. Kasim . ◽  
Nor Aini Idris .
Keyword(s):  
Sensory Evaluation ◽  
Physical Characteristics

scholarly journals Buckwheat flour fortified bread

2019 ◽  
Vol 54 (4) ◽  
pp. 347-356
Author(s):  
S Mohajan ◽  
MM Munna ◽  
TN Orchy ◽  
MM Hoque ◽  
T Farzana
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Energy Content ◽  
Sensory Attributes ◽  
Physical Characteristics ◽  
Fagopyrum Esculentum ◽  
Mineral Contents ◽  
Protein Fiber ◽  
Buckwheat Flour

This study was conducted to explore the possibility of substitution of wheat flour with 10%, 20%, 30%, 35% and 40% buckwheat (Fagopyrum esculentum) flour and to formulate bread with improved nutritional value along with acceptable nutritional and sensory attributes, and to compare with locally available breads. The results showed that the ash (0.80-1.21%), protein (10.11-16.23%), fat (4.88-5.85%), fiber (0.07-0.19%), energy (301-322 kcal/100g) and mineral contents were increased with the increasing content of buckwheat flour in the bread preparation. Physical characteristics were decreased with the increasing content of buckwheat flour. On sensory evaluation, bread formulated with 30% buckwheat flour was found acceptable. In comparison with locally available breads, 30% buckwheat flour substituted bread was found significantly higher in ash, protein, fiber and energy content. Based on these results, it can be concluded that bread prepared with 30% substitution of wheat flour with buckwheat flour is nutritionally superior over locally available breads. Bangladesh J. Sci. Ind. Res.54(4), 347-356, 2019

Effect of Different Kinds of Cornstarch on Quality Characteristics of Microwave-Reheating Popcorn Chicken

2012 ◽  
Vol 554-556 ◽  
pp. 1252-1257
Author(s):  
Cai Feng Yu ◽  
Qian Liu ◽  
Bao Hua Kong ◽  
Hong Wei Zhang ◽  
He Hong Yang ◽  
...  
Keyword(s):  
Water Molecule ◽  
Texture Analysis ◽  
Sensory Evaluation ◽  
Oil Content ◽  
Quality Characteristics ◽  
Physical Characteristics ◽  
Chicken Breast ◽  
Overall Acceptability ◽  
Reheating Process

Chicken breast which used in present study were coated with dipping solution contained ordinary cornstarch, waxy cornstarch, and modified cornstarch in order to improve the crispness of crust during microwave-reheating process. A physical characteristics assessment (such as water and oil content, color and texture analysis) and sensory evaluation of microwave-reheating popcorn chicken which manufacture with different kinds of cornstarch were determined. The results showed that samples which made with modified cornstarch had the best improvement on crispness (P < 0.05), although ordinary cornstarch and waxy cornstarch batters exhibited crispy crust texture. Moreover, the lowest water molecule migration during microwave-reheating was found in samples with modified cornstarch-added dipping solution, which was consistent with the highest sensory overall acceptability scores (P < 0.05). It revealed that compared with ordinary cornstarch and waxy cornstarch, modified cornstarch had the best effect on the quality characteristics of microwave-reheating popcorn chicken.

scholarly journals Alternatif Fortification Vitamin A for Lactating Mother Using Siomay Sauce Enriched with Red Palm Oil

2019 ◽  
Vol 2 (1) ◽  
pp. 13-25
Author(s):  
Budiyanto Budiyanto ◽  
Devi Silsia ◽  
A. Napitupulu
Keyword(s):  
Vitamin A ◽  
Sensory Evaluation ◽  
Palm Oil ◽  
Rural Areas ◽  
Emulsion Stability ◽  
Physical Characteristics ◽  
Red Palm Oil ◽  
Four Levels ◽  
Urban And Rural Areas ◽  
Retinol Equivalents

Siomay is a popular street foods in urban and rural areas of Indonesia. Due to its characteristics siomay sauce can be incorporated with RPO (RPO)  for vitamin A fortification.  The objective of the study were determining the effect of RPO addition to the characteristic of siomay sauce, and  determining the preference of siomay sauce added with various amount of RPO.  A four levels addition of RPO (0.0 g, 1.5 g, 3.0 g and 4.5 g) were added to siumay sauce. The physical characteristics  (viscosity, emulsion stability), sensory evaluation (hedonic test and duo-trio test) of the sauce, and the retinol equivalent of fortified siomay sauce were evaluated.   The result showed that  viscosity of siomay sauce increased with increasing addition of RPO into the sauce.   The hedonic test revealed that  the overall preference of original siomay sauce added with 4.5 g of RPO was not significantly diferent from the controll.   In addition, siomay sauce enriched with 4,5 g RPO could increase  325.22 ?g   retinol equivalents (RE) or equal to 38.26 % of the RDA of vitamin A for lactating woman.  The finding suggest that siomay sauce fortified with RPO could be used for combating Vitamin A deviciency.

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